Ох уж эти мне барнаульские пивовары! Ноги уже в пиве моют.

*завидует*

именно поэтому врагами торгуют http://www.northernbrewer.com/wyeast.html  
Это провокация!  
 
Brettanomyces and Lactic Cultures  
3278 Belgian Lambic Blend. Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Apparent attenuation: 65-75%. Flocculation: low–medium. Optimum temp: 63°-75° F
 
#Y3278 Wyeast Lambic Blend   $5.75
EACH  
   
5112 Brettanomyces Bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F
 
#Y5112 Wyeast Brettanomyces Bruxellensis   $8.99
EACH  
   
5526 Brettanomyces Lambicus. Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F
 
#Y5526 Wyeast Brettanomyces Lambicus   $8.99
EACH UNAVAILABLE  
   
5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60°-95° F
 
#Y5335 Wyeast Lactobacillus Delbrueckii   $8.99
EACH UNAVAILABLE  
   
5733 Pediococcus cerevisiae. Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.  
 
#Y5733 Wyeast Pediococcus Cerevisiae   $8.99
EACH  
 

прелестно, вот почему доллар падает: мало того, что они скупили весь хмель и теперь в штатах дефицит, они еще и конкуренцию составили Уайт Лэбзам и Уиистам.   Так держать!